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Perfect Pavlova

Name: Perfect Pavlova
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 12
Ingredients: 6 egg whites (at room temperature); 2 cups Chelsea Caster Sugar (450g); 1 tsp vanilla essence; 1 tsp white vinegar; 2 tsp Edmonds Fielder's Cornflour; 300ml Meadow Fresh Original Cream, whipped; Fruit, to decorate

4.5

Preparation

20 mins

Bake

1 hours 30 mins

Difficulty

Easy

Servings

This easy pavlova recipe takes only 20 minutes to prepare (the rest is baking time). Bake this and you'll be the dessert hero! The many 5 star reviews speak for themselves.

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Ingredients
Method

Ingredients

6 egg whites (at room temperature)
2 cups Chelsea Caster Sugar (450g)
1 tsp vanilla essence
1 tsp white vinegar
2 tsp Edmonds Fielder's Cornflour
300ml Meadow Fresh Original Cream, whipped
Fruit, to decorate

Additional tips

Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.

Chelsea Products in Recipe

Caster Sugar

The fine crystal of Chelsea...

details

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{has_more=true, offset=270, total=368, results=[{comment_text=Perfect recipe, never failed me yet!, approved=true, user_name=Tomarcelle Miller, hs_createdate=1702249875634, rating_new__1_5_=5, id=11175470120}, {comment_text=Amazing this tasted superb, approved=true, user_name=Silvia Scotter, hs_createdate=1702249875241, rating_new__1_5_=5, id=11175447304}, {comment_text=Hi - my question is my oven creates a moist heat which is great for cakes, etc. but not so good for meringues. Any suggestions for this. Mum was a great pav maker in her f&p oven, but these euro ovens don't seem to vent to the outside. I have tried a lemon meringue pie, but it wept!CHELSEA: Hi there, unfortunately we're not sure how you can tweak your oven to make this work. Perhaps you might have to borrow a friend's oven for this one? Meringue can also weep due to other factors - over or undercooking, not using a fine enough sugar, using eggs that are too fresh etc, so make sure you have ruled out these things first. Good luck!, approved=true, user_name=Ann, hs_createdate=1702249874702, rating_new__1_5_=4, id=11175374944}, {comment_text=I've used the recipe over a dozen times now and its perfect, I use around 1.5C sugar and its fantastic everytime! Make sure the oven door is not opened once the pav is in! Awesome stuff Chelsea., approved=true, user_name=Aneta, hs_createdate=1702249874698, rating_new__1_5_=5, id=11175696693}, {comment_text=yum, approved=true, user_name=leo, hs_createdate=1702249874631, rating_new__1_5_=5, id=11175653763}, {comment_text=So good - easy to make and turns out great every time, approved=true, user_name=Jo, hs_createdate=1702249874555, rating_new__1_5_=5, id=11175582046}, {comment_text=I use this recipe for pav every time and it never fails. I do reduce the sugar by half a cup as first time used 2 cups and was too sweet. I make this pavlova once a week, my family love it., approved=true, user_name=Lisa, hs_createdate=1702249874079, rating_new__1_5_=5, id=11175374939}, {comment_text=It was amazing. yummy., approved=true, user_name=Eva, hs_createdate=1702249873899, rating_new__1_5_=5, id=11175370056}, {comment_text=I did 3 attempts, same recipe list ( except 1.5 cups caster sugar) just played with cooking times and temperature. Attempt 1: 150 degrees, 1.5 hours = best result, perfectly cooked and slightly tanned thin crisp, inside was full to the crisp, it did split a little but nothing cream couldn't cover. Attempt 2: 110 degrees, 1.5 hours = sickening sweet, white thick meringue and undercooked, inside flopped and didn't rise as high as 1st try. Attempt 3: 130 degrees, 2 hours = tanned thick meringue, inside rose high then dropped half way leaving a big hollow hole. Next time will probably go with 1st attempt cooking time and temperature., approved=true, user_name=Trina, hs_createdate=1702249873886, rating_new__1_5_=4, id=11175347513}, {comment_text=I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years, approved=true, user_name=Vonda nansett, hs_createdate=1702249873765, rating_new__1_5_=5, id=11175656341}]}

Reviews

368

What did you think of this recipe?

Tomarcelle Miller

Perfect recipe, never failed me yet!

Silvia Scotter

Amazing this tasted superb

Ann

Hi - my question is my oven creates a moist heat which is great for cakes, etc. but not so good for meringues. Any suggestions for this. Mum was a great pav maker in her f&p oven, but these euro ovens don't seem to vent to the outside. I have tried a lemon meringue pie, but it wept!CHELSEA: Hi there, unfortunately we're not sure how you can tweak your oven to make this work. Perhaps you might have to borrow a friend's oven for this one? Meringue can also weep due to other factors - over or undercooking, not using a fine enough sugar, using eggs that are too fresh etc, so make sure you have ruled out these things first. Good luck!

Aneta

I've used the recipe over a dozen times now and its perfect, I use around 1.5C sugar and its fantastic everytime! Make sure the oven door is not opened once the pav is in! Awesome stuff Chelsea.

leo

yum

So good - easy to make and turns out great every time

Lisa

I use this recipe for pav every time and it never fails. I do reduce the sugar by half a cup as first time used 2 cups and was too sweet. I make this pavlova once a week, my family love it.

Eva

It was amazing. yummy.

Trina

I did 3 attempts, same recipe list ( except 1.5 cups caster sugar) just played with cooking times and temperature. Attempt 1: 150 degrees, 1.5 hours = best result, perfectly cooked and slightly tanned thin crisp, inside was full to the crisp, it did split a little but nothing cream couldn't cover. Attempt 2: 110 degrees, 1.5 hours = sickening sweet, white thick meringue and undercooked, inside flopped and didn't rise as high as 1st try. Attempt 3: 130 degrees, 2 hours = tanned thick meringue, inside rose high then dropped half way leaving a big hollow hole. Next time will probably go with 1st attempt cooking time and temperature.

Vonda nansett

I always use the heavy sugar not castor and cut back on sugar nice and crisp done it for years

Method

Preheat oven to 110ºC bake (not fan bake). Line a baking tray with baking paper.

In a large metal, ceramic or glass bowl (not plastic), beat the egg whites until soft peaks form.

Continue beating while adding the Chelsea Caster Sugar a quarter of a cup at a time. The mixture should get glossier and thicker with each addition and this should take at least 10 minutes. Beat in the vanilla, vinegar and Edmonds Fielder's Cornflour.

Spoon mixture out onto the prepared tray into a dinner plate sized mound.

Bake for approximately 1 1/2 hours, until dry and crisp and it lifts easily off the baking paper. Turn the oven off and leave the pavlova for at least an hour before removing from the oven. Finish cooling on a wire rack, then transfer to an airtight container.

When ready to serve, place on a serving plate, swirl the top with the whipped Meadow Fresh Original Cream and decorate with sliced or chopped fruit of your choice.

Additional tips

Older eggs work better as the white breaks down easier.
Wipe the bowl beforehand with lemon juice to remove any greasy residue before beating the egg whites (grease affects the ability for the egg whites to form peaks).
Chelsea Caster Sugar is needed as the fine crystal size traps and holds air - more air is trapped because there are more crystals.

Frequently asked questions

Why does my pavlova crack or collapse?

Pavlovas often crack or collapse due to sudden temperature changes or under-whisked egg whites. To avoid this, don’t open the oven while baking and leave the pavlova inside to cool slowly with the oven turned off.

Can I make pavlova on a humid day in NZ?

Humidity can make pavlovas sticky or weep. For the best results, make pavlova on a dry day if possible, or use a fan-forced oven and ensure sugar is fully dissolved in the meringue to help stabilise it.

How long can I store pavlova in New Zealand conditions?

A baked pavlova base can be stored in an airtight container at room temperature for up to two days. In humid NZ weather, it's best to assemble with cream and fruit just before serving to keep it crisp.

What’s the secret to a perfect pavlova in NZ?

To make the perfect pavlova, start with older egg whites, as they break down more easily and whip up with better volume. Always wipe your mixing bowl with lemon juice to remove any grease as any oily residue can stop the egg whites from forming stiff peaks. For best results, use Chelsea Caster Sugar. Its fine crystals trap more air, helping create a stable, glossy meringue that holds its shape and bakes into the classic crisp shell with a soft centre.